Peanut Butter Oatmeal Cookies

A straightforward cookie made by creaming butter, peanut butter, and sugars, then folding in oats and flour for a chewy, sturdy crumb. The cookies bake with crisp edges and a soft center and finish with a simple fork pattern.

By Julienne

Cook time: 12 minutes

Servings: 10

Ingredients

• 120 g all-purpose flour spooned and leveled
• 3 g baking soda
• 3 g fine salt
• 113 g unsalted butter softened
• 120 g creamy peanut butter
• 100 g light brown sugar packed
• 50 g granulated sugar
• 1 each large egg room temperature
• 5 ml vanilla extract
• 100 g rolled oats

Instructions

1. Heat the oven to 175 C. Line 1 baking sheet with parchment paper. The oven is fully preheated and the baking sheet is lined.
2. In a medium bowl, whisk together the flour, baking soda, and salt. The dry mixture looks evenly combined with no visible streaks of leavening or salt.
3. In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until lighter and well blended, about 2 minutes. The mixture looks smooth and slightly fluffy, with no dry pockets of sugar.
4. Beat in the egg and vanilla until fully incorporated. The mixture looks glossy and cohesive.
5. Add the dry ingredients and mix just until no dry flour remains, then fold in the oats. A thick cookie dough forms and the oats are evenly distributed.
6. Scoop 10 portions of dough onto the prepared sheet, spacing them evenly. Flatten each mound lightly with a fork. The dough portions are evenly spaced and gently flattened.
7. Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look slightly soft. The cookies are set around the edges and softly puffed in the center.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies lift cleanly and finish cooling without breaking.